10 October, 2018: Enjoy this time-traveling post, from October 2008, when Ayr was first developing the logo for the “Clover Food Lab.” As you may have noticed, the logo strayed quite far from this original idea, although you might notice the descendants of this logo appearing here and there at Clover. Read on, and be sure to join us on 10/29/18 for birthday… Read More
27 September, 2018: Jane, Jenny and I went to Next Barn Over last week to watch the sweet potato harvest. It sounds like roots ripping, farmers laughing, boots squishing mud, iPhone cameras snapping. Quiet fields with the occasional pickup truck driving past. Some of the sweet potatoes were so big this year that the farmers were taking the kind of… Read More
26 September, 2018: This fall, everything has been coming up early. Sweet potatoes are already in. We’re launching the Japanese Sweet Potato Sandwich today (at least if you’re an app user.) And Paw Paws are coming on Tuesday. Paw Paw is a special alien fruit, never before seen in restaurants or on grocery store shelves. It’s native to the Northeast,… Read More
25 September, 2018: Harvard has a class that teaches chemistry and physics through food. There’s a public component, the Science of Cooking lecture series. I remember waiting in line with Rolando to see Harold McGee in 2011. They’ve had every major chef from around the world. This year, Ayr is speaking! He’s talking bread, and how ingredients impact flavor, texture, and… Read More
24 September, 2018: This is Rolando Robledo, Clover’s chef. We’re absolutely thrilled to have him on board. Rolando found his way to Clover by way of The French Laundry, the Waldorf, and most recently, Johnson and Wales as a professor. He’s going to be working the food truck with me full time for the first 6 weeks and we’re going… Read More
17 September, 2018: I think Gooseberry’s, the Asian food truck at MIT, rocks. Obviously I’m not the only one. This is the line at lunchtime. Nothing special, this is an everyday event. These people are ALL waiting for that white truck up ahead. And it’s not a very long wait, they process folks at a rate of close to 10… Read More
7 September, 2018: What’s up with the sepia? This is the first in a series of re-posts from Year One. We’ll be posting in chronological order leading up to our 10th birthday on 10/29/18. Did we mention we’re trying to hit 10k Instagram followers in time for our birthday? If we do, our prices will roll back in time 10 years.… Read More
28 August, 2018: The sun is shining. It’s hot outside. But the word coming to us from farms is RAIN. Western Massachusetts (where we source most of our produce this time of year) has experienced one of the rainiest summers in the past 10 years. And although it’s dried up now, Ray at Next Barn Over and Dave at Stone… Read More
17 June, 2018: With the release of the Clover app, we’ve been taking a hard look at our waste and the amount of to-go packaging we’re generating. It’s been a lot. And although our packaging is compostable, most folks are taking it to-go, and unless your office is awesome and offers composting, it’s likely that all that packaging will end… Read More
5 June, 2018: After several months of testing at CloverHFI, we think this one might be ready for primetime. We’re doing a limited release of the Sausage Egg and Cheese tomorrow morning. Folks from Impossible are here from CA and will be paying visits to some locations to meet you all. Stop by. Give them a Boston welcome. And tell us… Read More